Program of Culinary Arts

• Instructor Bekir Talha Erol

At the end of this course, the students;

1. Students will acquire theoretical and practical knowledge of creativity, innovation, and idea development processes in the culinary arts.
2. Students will be able to effectively apply modern and advanced cooking, deconstruction, molecular gastronomy, and plating techniques in creative culinary applications.
3. Students will be able to develop innovative recipes and creative dishes by combining different ingredients and flavor profiles in original ways.
4. Students will be able to integrate traditional and modern gastronomic elements into original culinary applications by considering sustainability, zero-waste, alternative dietary approaches, and fusion cuisine.
5. Students will be able to develop an original signature dish based on a gastronomic concept or narrative and evaluate the product in terms of technical execution, aesthetics, flavor, and presentation.

• Lecture
• Discussion
• Questions/Answers
• Practice